Contrary to its name, the signature item at Rita's Ice is a sandwich. Well, sort of. Known as the gelati, the tasty creation consists of a mound of italian ice?made from scratch every day using fresh fruit?crammed between two giant dollops of frozen custard. The gelati, along with a construction team that demands to be paid in sprinkles, has helped Rita's expand to more than 500 italian ice stores in the United States over nearly three decades. The Kosher-certified franchise has become so popular that it even made the top of Zagat's list of Best Quick Refreshment chains in 2012.
But the expansion would mean nothing if the desserts themselves weren't delicious. Thankfully, Rita's carries more than a dozen flavors of italian ice, which run the gamut from cantaloupe and guava to cotton candy. The shop also serves gelati, cream ice, milkshakes, and sundaes awaiting to be piled with limitless toppings. To keep taste buds tempted, Rita's consistently adds inventive and seasonal flavors to their menu. Among these are strawberry Starburst italian ice, marshmallow peanut butter cream ice, and pumpkin cheesecake cream ice.
Tailgating Unlimited's attendants help humans meet their fundamental need to combine entertainment with food. They arrive at driveways and sports-arena parking lots, set up their orange trailers, and grill enough food for families, friends, and reserve friends. As attendants tend to wings and burgers, tailgaters can fill glasses with bubbly brews from a built-in beer tap and kegerator. The mobile parties entertain with the help of a stereo and a 52-inch Samsung high-definition television, while included chairs, tents, and tables create convenient viewing areas. Aside from games, Tailgating Unlimited's trailers are a familiar sight at fundraisers, graduation parties, and other outdoor events.
Inspired by cuisines of the world, Collette at Sunflower Catering whips up meals with seasonal and natural ingredients, as well as pinches of exotic spice. From harissa-infused Israeli-style couscous and hoisin chicken to American-style chicken pot pie, Sunflower Catering customizes its menus to suit hosts' tastes and budgets. Sunflower Catering sets up each meal buffet-style and returns to collect loaned servingware after guests have gone home or curled up under the table.
The Ice Lounge brings the night to life with live-music performances, DJ sets, and karaoke. Occasional themed nights, such as Tropical Thursday and Bingo Night, draw crowds into the lounge where bartenders serve up cocktails from behind a wooden bar while music blasts.
Brasserie 214 traces its roots far across the space-time continuum. The original iteration of the restaurant launched way back in 1938, but recent renovations and menu evolutions have brought French, Northern Italian, Belgian, German, and Scandinavian culinary traditions to the fore. Entrees such as salmon niçoise and duck à l'orange, as well as specialty schnitzels, exemplify the kind of elegant dinner, lunch, and brunch fare prepared by the skilled chefs. Imported beers and stateside craft brews pour from the taps to complement that selection. Of course, it wouldn't be a Long Island brasserie or a valid retirement destination without a robust cocktail selection. To that end, bartenders mix together specialty martinis, sangria, and sidecars with Bacardi, Disaronno, and fresh lemon juice served in a sugar-rimmed martini glass.
At Revel, the culinary team's careful execution of new American cuisines with worldly influences have caught the attention of more than the locals. The restaurant earned the praises of the New York Times' food critic Joann Starkey, whose visit was replete with cuisine that hit the mark. Starkey isn't Revel's only fan; the restaurant makes frequent appearances on best-of lists, taking home honors as Long Island Restaurant News's Best Restaurant, Best Chef, and Best Deal of 2014 and one of Newsday's Top 20 Restaurants of 2013. The dinner menu bears out these accolades. Meals starts with appetizers?such as roasted brussels sprouts drizzled with juniper honey and topped with cherries and pecorino?which lead up to entrees including braised pork osso bucco, grilled atlantic swordfish, and an 8-ounce filet mignon with a tiny flag that reads, "You made it."